YELLOW FLOWING EGG

Preparation Method :

• Soak the mushrooms in hot water for 30 minutes. Drain, and cut each one into eight tiny wedge-shaped pieces.
• Beat the eggs well with the salt, pepper, arrowroot and stock so you have a well-blended, smooth mixture.
• Chop and mash the bean curd.
• Heat half the oil in a wok or large frying pan over medium heat. Pour in the egg mixture, and stir it with a wooden spoon until it is thick, about 5 minutes. Take the pan from the heat.
• Heat the remaining oil in a small saucepan over high heat. Add the garlic and mushrooms and stir-fry 1 minute. Add the peas, and cook for a further 30 seconds. 
• Add the bean curd and sesame oil, and stir 2 minutes. Take the pan from the heat.
• Tip the contents of the pan into the egg, mix well, and mix in the wine or sherry.
• Note: This will be quite liquid and should be served poured over rice.